I've never used QA23, but... Reading suggests it can tolerate temps as low as 50F, although i dont think i'd go any lower than 55F and 60F is probably about ideal, maybe a "tad" cooler
Colder temps will allow the retention of more fruity aromas and flavors and keeps the yeast "cleaner" during ferment - they dont get 'as' finicky and throw off unwanted aromas/flavors/textures...
But keep in mind this will also drag out your fermentation time (not a bad thing in my eyes, but a consideration to remember) so you'll probably want to ferment in some sort of enclosed container - carboy+airlock or equivalent... The wine wont produce as much CO2, as fast as a warmer fermentation would, limiting its ability to protect itself
Once fermentation is "done" - same SG for a multiple days/maybe a week solid because of lower temps - i'd still take the wine out of its cold-spot, warm it up and degas/rack off gross & sur lees per normal